Homemade Vegetarian Dog Treats:
Vegetarian Dog Biscuits
Two and a half cups flour
Three quarters of a cup Powdered Milk
Half cup vegetable oil
Two tablespoons brown sugar
Three quarters of a cup Vegetable Broth
Half cup carrots (Optional)
Preheat oven to 300F. Mix all ingredients into a ball and roll out to about 1/4" thick. Cut with bone-shaped cookie cutter, or strips, or a
cutter shape of your own choice. Place on ungreased cookie sheet and bake 30 minutes at 300F.
Yummy Veggy-Cheese Chews
1/2 cup grated cheese -- room temp.
3 tablespoons vegetable oil
3 teaspoons applesauce
1/2 cup vegetables -- what ever you like
1 clove garlic -- crushed
1 cup whole wheat flour
A bit of nonfat milk
Mix cheese, oil and applesauce together. Add veggies, garlic, and flour. Combine thoroughly. Add just enough milk to help form a ball. Cover and chill for one hour. Roll onto a floured surface and cut into shapes. Bake in a preheated 375 degree oven for 15 minutes or until golden brown. Let cool.
A dog that only eats meat (without the addition of minerals and vitamins) can be deprived adequate supplies of vitamins A, B1, iodine, and calcium. Plus, dogs are omnivores, which means they are meant to eat both meat and vegetables. So try some of these vegetarian dog biscuits to add a few vegetables to your dog's diet!
Vegetable Doggy Bones
Three cups minced parsley
Quarter cup shredded carrots
Quarter cup shredded mozzarella cheese
Two tbls. olive oil
Two and three quarter cups all-purpose flour
Two tbls. bran
Two teaspoons baking powder
Half cup water (you may need a touch more)
Vegetable Vittles For Dogs:
One egg -- beaten
One third cup applesauce
One cup vegetables -- *see Note
One cup cooked rice
One tablespoon brewer's yeast
Mix all ingredients well. Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake in a preheated 350 degree oven for about twelve minutes, or until lightly browned and firm. Cool. Store in the fridge, or freeze. Note: mashed or grated small. Any desired vegetables can be used, such as zucchini, peas, carrots, or potatoes.
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Preheat oven to 350 F, rack on middle level. Lightly greased baking sheet. Stir together parsley, carrots, cheese, and oil. Combine all the dry ingredients and add to the veggies. Gradually add 1/2 cup of water, mixing well. Make a moist, but not wet dough. If needed, add a little more water. Knead for one minute. Roll out dough to 1/2 inch thickness. Using cookie cutter, cut out the shapes and transfer them to a baking sheet. Reroll the scraps and continue until dough is all used up. Bake for 20 to 30 minutes until biscuits have browned and hardened slightly. They will harden more as they cool. Store in an airtight container.